Dry-aged wagyu
Marble score 6+ chuck and brisket, aged on the bone in our own chamber, then ground twice every morning.
I — Austin, Texas · MMXIX
A film about fire.
One burger, seen one ingredient at a time. Scroll slowly, because that's how it was made.
II — The crown
Brioche,
baked at dawn.
Milk-and-honey dough, butter-glazed and out of the oven before 5 a.m.
Brioche crown · 92 g
III — The cheese
Cheddar,
slow-melted.
Eighteen-month aged and laid on in the last thirty seconds, so it drapes instead of sliding off.
Aged cheddar · 2 slices
IV — The beef · 260°C
Twenty-eight days.
Then the flame.
Marble-6 wagyu, dry-aged on the bone and smashed once on screaming-hot cast iron.
Wagyu patty · 180 g
V — The bite
Sharp,
and briny.
White onion sliced paper-thin, with dill pickles from a 72-hour brine.
Onion · house pickles
VI — The tomato
Heirloom,
thick-cut.
Sliced to order and finished with flaky sea salt.
Heirloom tomato · 2 slices
VII — The leaves
Cold,
and crisp.
Hand-torn lettuce, kept on ice until the moment it goes on.
Leaf lettuce · ice-crisp
VIII — The heel
The heel
holds it all.
Toasted on the flat-top so the juices soak in, not through.
Brioche heel · toasted
IX — The Ember · $19
Crafted.
Flame-Kissed.
Unforgettable.
Dry-aged wagyu, brioche baked at dawn and a 260°C cast-iron sear. Street food, taken seriously.
Chapter I / IX
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The FlameBite Standard
Four rules we
never bend.
Cast-iron sear
Smashed once on screaming-hot iron for a deep crust, then rested over oak embers so it stays pink in the middle.
Dawn brioche
Milk-and-honey dough, butter-glazed and baked before sunrise. Whatever's left at closing goes to the shelter on 6th.
House-cured everything
Our pickles brine for three days and the onions cure in hibiscus vinegar. The aioli is smoked over cherrywood.
Build your own
Your stack.
Our fire.
Pick your layers and watch it come together. Drag the burger to turn it.
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Add a layer
Your stack
Total$0
Energy0 kcal
What people say
“The crust is properly dark and the middle is still pink. It's the best burger I've had in this city, and I've been looking for a decade.”
“They bake the brioche at five in the morning, and you can taste it.”
“You order at a counter, but the room feels like a steakhouse. That's exactly right.”
Demo brand: names and quotes are illustrative.
Find the fire
Pull up a stool.
The iron's hot.
One room, 42 seats, an open kitchen and a long walnut counter. Walk-ins welcome, and we hold the counter seats for them.
- Address
- 1108 East 6th Street
Austin, Texas 78702 - Kitchen
- Tue – Thu · 5 – 11 pm
Fri – Sat · 5 pm – 1 am
Sun · 12 – 9 pm - Call
- (512) 555-0146